Mexican Meatball Soup


1 pound ground beef
2 eggs
1 jar diced pimento
2 cloves garlic, minced
1/2 cup chopped fresh cilantro
1/2 teaspoon salt
1 teaspoon hot pepper sauce
4 (14 1/2-ounce) cans beef broth
2 carrots, diced
2 zucchini, diced
2 tomatoes, diced
1 onion, chopped
1 green pepper, chopped
3 cups shredded cabbage


In bowl stir together ground beef, eggs, pimento, cilantro, garlic, salt and pepper.

Shape into 1 inch meatballs. In large pot bring broth and hot pepper sauce to boil. Add meatballs a few at a time.

Return to boiling. Reduce heat. Skim foam off the top. Add carrots, zucchini, tomatoes, onion and green pepper. Simmer 25 minutes. Stir in cabbage and cook 5 more minutes or until cabbage is tender.


8 servings

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